Schaumweinbar

This day out-and-about happened to be an evening out-and-about only. These occasions are even rarer than full days out-and-about. An evening out-and-about (at a weeknight that is) requires me to be home from work early enough to get prepared, say, at 5 p.m. and to be out the door by 6:30 p.m. This weeknight in mid-February was one of these rare occasions.

I had picked my light turquoise color dress with dolman sleeves. Besides the great feel of it, it makes my shoulders look quite small. And it was a good opportunity for my long beige winter coat to make a showing, which I really love. It is warm and heavy and goes (no pun intended) well with my flat brown boots.

As you can tell, I took the bus from close to home to save some time. I went to Frankfurt-Süd, the Sachenhausen central station, the second biggest and busiest station in Frankfurt and walked down Schweizer Straße toward the river Main.

My first stop was a small bar for a drink, followed by dinner at an Italian restaurant. I have been to this bar many times, especially in the warmer period of the year, due to their sizable outdoor seating right out on Schweizer Platz. Due to the season, indoor was in order this time, though.

I had been to this small Italian restaurant just around the corner from the bar only once before en femme, and that a few years ago. But the staff seemed to greatly enjoy my presence, took me into their hearts immediately, and they were very attentive and communicative.

 

To finish off the short outing, I had picked a fairly new bar in the same area, which I visited for the first time ever. I had mistaken the name and thought it was a wine place, to which – as you all know – Franzi is magically drawn. I was wrong.

It was a “Schaumweinbar” and they meant it quite literally. No wine here. All they offered was “Schaumwein” and “Perlwein.” “Schaumwein,” is a category of wine in bottles, which has an overpressure of more than 3 bar (at room temperature), due to dissolved carbon dioxide. What sound pretty technical, simply delineates the Crémants (Champagne, Winzersekt, DOC, Spumante, or Prosecco superior) from the Seccos (Prosecco, Vin pétillant, Vino frizzante, or in Switzerland “Sternliwein” 😂😂😂), which by definition have an overpressure between 1.5 and 2 bar (and less alcohol, and hence lower taxes).

Unfortunately, what they had to offer was fairly unenjoyable. Besides, I was the only guest and the highly irritating chichi waiter was busy rambling at a (female) friend. When I asked him to take a picture of me, he seemed annoyed (and cut off my toes). In conclusion, I have not gone back to this place and I would not be surprised to find them closed if I ever do.